-
1
Pat the fish dry and place on a plate or rimmed baking pan.
-
2
You may want to cut the fish into manageable pieces or you can leave the fillets whole.
-
3
Sprinkle both sides of the fish with salt and pepper, then drizzle 3 tablespoons of the coconut milk and the juice from half of a lime over the fish.
-
4
Turn fish a couple of times to make sure theyre coated with the liquid mixture.
-
5
Let the fish sit for 15-20 minutes while you prepare the salsa.
-
6
Combine the pineapple salsa ingredients in a medium bowl and squirt the juice from half a lime over the top.
-
7
Stir to combine and set aside.
-
8
Place the Mexican crema or sour cream in a small bowl and add the other 3 tablespoons of coconut milk, a squirt of lime juice, and a pinch of salt and pepper, to taste.
-
9
Set aside until youre ready to assemble the tacos.
-
10
When youre ready to cook the fish, heat about 2 tablespoons of oil in a pan over medium heat.
-
11
Place the unsweetened coconut in a shallow dishmake sure to use one thats large enough to fit the fillets into.
-
12
Add a few pinches of salt and pepper to the coconut.
-
13
Toss to combine the mixture.
-
14
Lift each piece of fish, letting the excess coconut milk drain off, and coat the fish in the dry coconut.
-
15
Place the coated fillets in the hot pan.
-
16
To ensure that you dont loose all of the coating, make sure your pan is sufficiently hot.
-
17
The fish should sizzle like crazy when you add it to the pan.
-
18
Let the fish cook for a few minutes per side, flipping once.
-
19
Let it form a good crust before you flip it.
-
20
Dont move the fish around or fiddle with it too much.
-
21
When it forms a golden brown crust, it should come off the pan easily with most of the coating.
-
22
You will lose a bit of the coating in the pan, just spoon out what you can between batches, adding more oil if necessary.
-
23
I recommend putting a lid on the pan while its cooking if the fillets are thick.
-
24
That way the coconut doesnt burn before the fish cooks through.
-
25
The fish should start to separate into layers and flake easily with a fork when done.
-
26
Assemble tacos by putting a couple forkfuls of fish into the center of a tortilla and topping it with some pineapple salsa and a drizzle of coconut sour cream.
-
27
Cut remaining limes into wedges and serve with tacos.
